Black Cherry and Matcha Chia Pudding. Meal prep for the week. Always have two flavors on hand so you don't get bored!

Discovering Chia Seeds about 2 years ago was a highlight in my food experiences. My daughter loves it, my husband loves it and I am obsessed with it. It's packed with protein and can be used in a wide variety of recipes for an added kick or as a main ingredient.

This recipe is quite decadent and yet clean, grain free, dairy free, kosher AND kosher for Passover. A superb blend of tart cherry and coconut creaminess. After sharing this with some ladies in the office, I knew I had a hit. Enjoy!

Smaller jars are perfect for littles. About a third of the size of the portions called out in the recipe.

In a small sauté pan, heat coconut oil with the dates until the oil is completed melted and hot. Remove and set aside.

In a food processor, combine coconut milk, frozen cherries, vanilla, salt and dates with coconut oil. Blend until mostly smooth. Pour into a bowl and add the Chia seeds. Whisk well. This mixture is going to take 20-30 minutes to turn into a pudding. You will want to leave it out and whisk it every 5 minutes until is turns into a pudding consistency.

Split the pudding evenly between the three mason jars. Add your fresh fruit on top of the pudding. Doing this will stop your other toppings from becoming soggy. Then add the almonds, coconut flakes and cherries. Cover and store in the fridge for up to 5 days.